Roasted Hash Browns With Cheesy Avocado Egg Cups #5FIX |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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5-Ingredient Fix Contest Entry. This is a fun and easy brunch recipe. I have made it using various varieties of Simply Potatoes and they have all turned out excellent. When all our family can be together we especially enjoy sharing a brunch meal together. The combination of the oven roasted potatoes, the baked avocado and eggs with a sprinkling of pepper jack cheese adds a flavorful Mexican twist to this fun brunch meal. I always offer small bowls of salsa, sour cream and fresh cilantro as garnishes. I hope you enjoy it as much as we do. Ingredients:
3 tablespoons olive oil, divided |
1 (20 ounce) bag simply potatoes® shredded hash browns |
3 ripe avocados, peeled, halved, pit removed |
6 eggs |
8 ounces monterey jack pepper cheese, grated |
Directions:
1. Preheat oven to 425 degrees. Pour 1 TBSP olive oil into an 9 inch round pan.
2. Place the Simply Potatoes hash browns into the pan; drizzle the remaining 2 TBSP oil over the potatoes.
3. Bake for 20 minutes. Remove from oven, Using the back of a large spoon, make 6 wells into the potatoes. Place the avocado halves, cut side up, on top of the potatoes.
4. Break an egg into the indented area where the avocado pits were. Sprinkle with pepper jack cheese.
5. Return the pan to the oven and bake for an additional 15 minutes, or until the egg is set.
6. Remove from the oven.
7. To serve: Scoop out a portion of the roasted potatoes and avocado baked egg onto 8 serving dishes. If desired offer small bowls of salsa and sour cream to accompany the dish.
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